Banana-Walnut Chocolate Chip Cookies

Banana bread is one of my kitchen staples. Give me 2-3 ripe bananas and 1 hour, and I can make you a phenomenal banana bread. But what if you wanted something more hand-held? Something that you did not have to slice. Something that can be divvied up with ease. Sounds to me like banana bread in cookie form.

Banana-Walnut Chocolate Chip Cookies
Adapted from Martha Stewart's Cookies.

Ingredients
1 cup flour
1/2 cup whole wheat flour
1 tsp kosher salt
1/2 tsp baking soda
3/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1.5 tsp vanilla extract
1 large, very ripe banana, mashed
1 cup rolled oats
8 oz semisweet chocolate chips
1/2 cup walnuts, coarsely chopped and toasted

Directions
Preheat oven to 375 degrees. Line baking sheets with parchment or spray with cooking spray. In a medium bowl, whisk together flours, salt and baking soda.

In a large bowl, beat butter and sugars with a mixer on medium speed until pale and fluffy. Reduce speed to low and add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix just until combined. Stir in oats, chocolate chips and walnuts.

Drop dough by heaping tablespoons onto prepared baking sheets, keeping cookies about 2 inches apart. Bake until golden brown and just set, 12-13 minutes. Let cool on sheets on wire rack for 5 minutes. Transfer cookies to a wire rack and allow to cool completely.


Martha's awesome ingenuity has yielded the perfect taste of banana bread and chocolate chip cookie. These treats really are great by themselves and don't need any sort of toppings or sauces to make them better. If anything, you may want to serve them sandwiched around some vanilla ice cream. You know, just to cut the sweetness.